Shepard’s Pie (Au Gratin)

Ingredients

For filling

1/2 lb ground lamb

1 medium sized finely chopped onion 

2 garlic pods finely chopped

1 finely chopped tomato

1/2 cup diced vegetables (carrots, peas, beans)

1/2 tsp salt

1/2 tsp turmeric powder

1 tbsp garam masala

1 tbsp vinegar

1 tbsp corn flour

For topping

1/2 lb golden potatoes

1/2 tsp butter

1/2 cup heavy cream

1 tsp salt

1 tsp ground pepper

1/2 cup grated gruyere cheese

1 tbsp chopped parsley

Method

Cut potatoes into thin slices. I left the peels on, remove if preferred. 

Boil 1 qt of water 

Add 1/2 tsp salt & butter

Add in the potatoes and cook for 4 mins

Pour out the hot water and fill with cold water

This prevents the potatoes from cooking further and sticking together. 
At this stage the potatoes are parboiled, they will be perfectly done once in the oven

Filling

Heat 2 tbsp oil in a vessel and saute onion till browned

Add garlic and sauté for a minute

Mix in salt, tumeric & garam masala

Add the tomato and cook till soft

Mix in the ground meat and mix very well till granular

Add the diced vegetables

Add 1/4 cup water and cook closed for 5 mins

Add  corn flour & vinegar, mix well and cook till thickened

Pie

Preheat oven to 350 deg F

In a bowl mix the cream, salt & pepper

Take one big or 3 individual oven safe bowls

Put the filling

Top it with a layer of potatoes 

Sprinkle cheese

Pour a scoop of cream

Repeat with another layer of potato, cheese and cream.

Bake in oven for 20 mins

Take out, sprinkle the parsley 

Broil on high for 2 mins to brown the cheese

Take out and let sit for 10 mins before serving.

Serves: 3